recipe-help Rhed's Lemon Drop?

[mitchNC]

Had anyone tried to replicate it?

 

[The Hot Pepper]

I'd play wit the ingredients, and note: it's fermented!

 

[mitchNC]

I just started a 1/2 gallon jar of them. I usually go 3-4 weeks.

 

[The Hot Pepper]

The description says a hint of turmeric and ginger, so you know, start with a low amount of that. It literally tells you the vinegar is distilled white. There's some great clues on this label.

 

[mitchNC]

Should I assume because of the onion and carrot that it would be cooked? I haven't stretched out much in my hot sauce making.

 

[The Hot Pepper]

Yes, I would think it is. Also by the color you can probably tell how much carrot is in it. If it is bright yellow then not a lot. Also the turmeric is probably to help brighten up the yellow.

 

[The Hot Pepper]

Hold up! Use white or yellow carrots.

 

[MikeUSMC]

Hold up! Use white or yellow carrots.

 

[salsalady]

Interesting. They call out yellow onion, but do not list any sub ingredients for lime or lemon juice....which normally have some kind of preservative....

 

[The Hot Pepper]

Derail! lol!

 

[The Hot Pepper]

I'll bite on the derail. The ones in my fridge are 100% juice.

 

[Downriver]

Vinegar is the lead ingredient of a fermented sauce? Unusual, to say the least.

 

[salsalady]

The Nellie & Joes key west lime juice contains less than 1/10th of 1 % sodium benzoate.
ReaLime says 100% lime juice on the front, ingredients list ...lime juice from concentrate, less than 2% lime oil, sodium benzoate, sodium metabisulfite.

 

[The Hot Pepper]

Yeah I get the all juice ones. This happens to be the one I have now, there's a few brands I get.

 

[The Hot Pepper]

Vinegar is the lead ingredient of a fermented sauce? Unusual, to say the least.

Something like a Frank's or basic Louisiana is usually vinegar listed before the aged peppers.

 

[MikeUSMC]

My bet is that some (most?) of the other ingredients were fermented first, then a ton of vinegar was added at processing time. I bet the peppers were fermented though (probably a mash).

$0.02

 

[The Hot Pepper]

Well yeah, vinegar halts a ferment so that actually has to be the case. I've only has one raw ferment bottled sauce. The rest were processed.

 

[MikeUSMC]

Well yeah, vinegar halts a ferment so that actually has to be the case. I've only has one raw ferment bottled sauce. The rest were processed.

Yup. This
Too much salt will halt a ferment too, actually. Even though salt makes a sauce 1,000,000,000x spicier. Such a conundrum!

I’ve gotta go dig up that thread

 

[The Hot Pepper]

I've never done a ferment. I want to and want your advice. Do you have a thread on it, I could sticky as a tutorial, or could you write one, with all the equipment needed and all?

 

[MikeUSMC]

Wow! Thanks, Pook! I’m honored!

Closest I’ve got to a tutorial is here...

MikeUSMC's Ferments (pic heavy)

What's up, gang! Hope you don't mind, but I was kinda hoping to set up shop here, with the fermenting crew! Just officially joined THP today, but I've been lurking for quite some time, and you guys gave me enough confidence to start making/bottling my own stuff. Huge thanks in advance to all of...

thehotpepper.com

Rocketman and Chili Monsta (sp?) already made a killer tutorial that’s already a sticky, right?